Butter Chicken

28 mins
Serves 5
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Directions

  1. 1Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt. Keep it aside for 15 to 20 minutes.
  2. 2Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt. Keep it aside for 15 to 20 minutes.
  3. 3Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt. Keep it aside for 15 to 20 minutes.
  4. 4In a pan, heat some oil, then fry the marinated chicken pieces. Once done, place them into a bowl.
  5. 5In a pan, heat some oil, then fry the marinated chicken pieces. Once done, place them into a bowl.
  6. 6In a pan, heat some oil, then fry the marinated chicken pieces. Once done, place them into a bowl.
  7. 7In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
  8. 8In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
  9. 9In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
  10. 10Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes.
  11. 11Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes.
  12. 12Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes.
  13. 13Churn the mixture into a fine puree using a hand blender.
  14. 14Churn the mixture into a fine puree using a hand blender.
  15. 15Churn the mixture into a fine puree using a hand blender.
  16. 16Strain the puree back into the same pan, ensuring minimal wastage.
  17. 17Strain the puree back into the same pan, ensuring minimal wastage.
  18. 18Strain the puree back into the same pan, ensuring minimal wastage.
  19. 19Add butter, cream, chicken, and kasoori meethi. Let it simmer for 5-7 minutes.
  20. 20Add butter, cream, chicken, and kasoori meethi. Let it simmer for 5-7 minutes.
  21. 21Add butter, cream, chicken, and kasoori meethi. Let it simmer for 5-7 minutes.
  22. 22Garnish with cream and kasoori methi.
  23. 23Garnish with cream and kasoori methi.
  24. 24Garnish with cream and kasoori methi.

Ingredients

  • 300 gms Chicken breast boneless
  • 300 gms Chicken breast boneless
  • 300 gms Chicken breast boneless
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 1 Oil
  • 1 Oil
  • 1 Oil
  • 500 gms roughly slit tomatoes
  • 500 gms roughly slit tomatoes
  • 500 gms roughly slit tomatoes
  • 100 gms roughly cut onions
  • 100 gms roughly cut onions
  • 100 gms roughly cut onions
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 50 gms cashew
  • 50 gms cashew
  • 50 gms cashew
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 2 tbsp Kashmiri chilli powder
  • 2 tbsp Kashmiri chilli powder
  • 2 tbsp Kashmiri chilli powder
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 3 tbsp cream
  • 3 tbsp cream
  • 3 tbsp cream
  • 2 tbsp malt vinegar
  • 2 tbsp malt vinegar
  • 2 tbsp malt vinegar
  • 1 Salt
  • 1 Salt
  • 1 Salt

Equipment

bowlknifepanhand blenderstrainer